From the day Costco opened here in Cville, I’ve been a fan. It’s actually the place I go when I’m feeling a little down or overwhelmed, just being honest. It makes me happy, even if I only buy one thing {which is rare}.

I love that’s it’s one happy reminder of my youth spent (or misspent) in NOVA. Also, Beckett (4) calls all of the samples “esamples”. I mean, that’s cute, right? It’s like a combo of examples and samples. I love love love the way my kids look at words sometimes!

So we were trying the esamples (like 5 per station—we were that family- I promise that has *never* happened) and we stumbled upon something called a Granola Loaf. It was heavenly! Did I buy it? Nope. It was $7.99 for two loaves, and I just couldn’t do it. Mainly, I’m not that cheap, it’s just that I knew I could attempt to make it for less at home and I wanted to try. I figured, what could be so hard?

With the challenge set, I ran home and began my work. Below is my thought process…

How does one create a Granola Loaf in the first place?

The first thing I thought to myself: “this bread tastes like Irish soda bread, but it most definitely also contains yeast, so I’ll start there…”

I made two different loaves, both good, and no doubt I’ll make even more still. If I could combine the two, I would. What I made was an

Irish Freckle Loaf

and a

Maple Granola Loaf

To both I added granola, and I loved that the granola bits softened in the dough of both breads so there was still a nuttiness and outside crunch with out a lot of chewing involved.

For the novice, I’d say the Irish Freckle Loaf is the answer! No rise time due to the lack of yeast and use (instead) of baking soda as the leavening agent. Also, the name is pretty cute, right?

For the more experienced baker, go for the Maple Granola Loaf! I used a mix of all-purpose flour and whole wheat, hence the darkness and denseness, but I’d say go for all white flour if you can and you’ll probably get the perfect loaf! That’s next on my baking list.

After I baked these loaves, I tested them out to my panel of judges (Nick (22), Gabe (7), Declan (5), Beckett (4) and Teague (1)). Here are their notes:

For the Maple Granola Loaf

Votes: Maple Loaf won 2 to 1!

Scroll down for both recipes!

Now Vie

On another semi-related note, I just want to check in and let you know that Vie (my startup) is just doing amazingly well! New subscribers every day, lots going on, plus even better stuff like live videos and a YouTube channel. Head over and check out what’s new, and since you’re a loyal reader, I’ll even throw in a special coupon if you’d like to subscribe! Use promo code dinnerdivideguest at checkout to get a free month!

As always, let me know if you try these breads and how they go, and stay tuned for an even better version once I get the baking bug again.

With Gratitude,

Lynsie

irish freckle loaf

Prep10mins

Cook40mins

Total50mins

Authorlynsie

Yield1loaf

This name just really gets me. It's sort of the perfect name for a bread. This one's a soda bread, meaning that it does not require yeast to rise. It also has no added sugar, so it ends up tasting more like a biscuit filled with dried fruit and crunch from the granola. While this was not the family favorite, it was mine by far.

maple granola loaf

Prep20mins

Cook45mins

Total1hour, 5mins

Authorlynsie

Yield2loaves

The addition of maple syrup and a dash of cinnamon really works well with this yeasted sweet dough. Because the fermentation is so long, the granola softens enough to create a toothsome crumb while still adding a subtle nuttiness in terms of flavor.

This bread requires 3 hours of inactive time so plan ahead!

Ingredients

1 cup water

1 cup buttermilk or milk

1/2 cup brown sugar

2 Tbsp maple syrup

1 Tbsp yeast

1/2 stick unsalted butter, cubed and at room temperature

1 tsp salt

1/2 tsp cinnamon

1 cup granola (fruit and nut with oats)

1 cup whole wheat flour

4 cups unbleached, all-purpose flour

Instructions

Proof yeast if you're unsure whether it's active or not by adding it to the water and buttermilk/milk with the maple syrup in a separate bowl.

In a large mixing bowl fitted to a stand mixer (or do this by hand), add yeast mixture -if you proofed it- with all of the rest of the ingredients and combine with a dough hook or a wooden spoon until completely mixed.

Next, increase the speed to medium-high and knead with the dough hook in the stand mixer until strands begin to visibly form and dough begins to pull away from the outside of the bowl. If working with a wooden spoon, just mix until combined and then proceed to the next step.

Dump out dough onto a lightly-floured surface, sprinkle the top with flour (just a dusting) and shape carefully into a circle.

Begin kneading by bringing in the outside of the circle to the middle, rotate circle clockwise and continue until ball feels tight and the dough gives you a good amount of push-back.

Flip ball over, folded-side down and place in an oiled bowl to double in volume, about two hours.

Once the dough is fermented, remove to the same lightly-floured surface, pat out dough into a rectangle and slice into two equal shapes.

Roll each into the shape of an envelope (bottom side up, edges in, then top side down. Roll carefully to place seam-side down then pop into an oiled rectangular loaf pan. Repeat with the other half of dough.

Sprinkle the fermenting loaves with a dash of flour, wrap tightly in plastic and allow to rise for an hour while your oven preheats to 375 F.

When ready, clip the tops of each loaf on a diagonal with kitchen shears, making four equally spaced lines.

Place in the oven and bake for 45 minutes to one hour or until they are golden brown on top and a toothpick inserted in the middle comes out with only a few dry crumbs attached.

Remove from the oven, allow to cool for 10 minutes in the pan then invert pan to cool loaf on a wire rack. Allow to cool completely for two hours before slicing and enjoying!

Notes

Cover loaf in foil for the first 12 hours, then wrap in plastic and store for up to a week on the counter.

Coursesbread

One last treat for anyone who knows us…I wrote this post while watching The Great British Baking Show with all three oldest boys in bed with me. They’ve been sick all week and this seems to help them (and me)! Now they want to make Ile Flotante, English Muffins, and Fruit Pies–so stay tuned…

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Meet Lynsie

I love putting on many different hats, and in fact, I thrive quite nicely from rotating through a lot of jobs in one single day. My days are jam-packed and filled with as many activities and memories as I can possibly stuff into their mere 24 hours.